Jam Thumbprint Cookies
Sophie’s Classic Jam Thumbprint Cookies bring together buttery shortbread perfection and a vibrant burst of fruity jam for the ultimate nostalgic treat. These cookies are melt-in-your-mouth tender, easy to make, and endlessly customizable — a timeless favorite for holidays, tea time, or anytime you crave a taste of comfort.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
**For the Cookies:**
1 cup (227 g) unsalted butter, very soft (not melted)
½ cup (100 g) granulated sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract
2 cups (250 g) all-purpose flour
½ cup (160 g) jam of your choice (raspberry, apricot, strawberry, etc.)
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2.
3. In a large bowl, combine very soft butter, sugar, salt, and vanilla extract. Mix until smooth and creamy.
4.
5. Add flour and mix gently until a crumbly dough forms. Use your hands to bring it together into a soft, cohesive dough. Do not overmix.
6.
7. Scoop dough into 2-teaspoon portions and roll into smooth balls. Arrange on prepared baking sheets, spacing about 2 inches apart.
8.
9. Using your thumb or the back of a ½ teaspoon, press a gentle indentation in the center of each ball. If edges crack, smooth them with your fingers.
10.
11. Bake for 8–10 minutes, until the bottoms are just golden and tops remain pale. Do not overbake.
12.
13. Remove from oven and cool 10 minutes on the sheet. If indentations puffed, gently re-press while warm.
14.
15. Fill each center with about 1 teaspoon of jam. Let cookies cool completely on a wire rack before serving.
Notes
For best results, ensure your butter is very soft but not melted. This gives the cookies their tender, buttery crumb.
Add jam after baking to keep the color vibrant and prevent bubbling or burning.
If your dough feels too soft, chill shaped cookies for 15–20 minutes before baking.
Store at room temperature for up to 5 days, or refrigerate for up to 10 days. Unfilled cookies can be frozen for 3 months.
Experiment with flavors — try raspberry, apricot, or lemon curd for variety.
Find it online: https://pinchofwarmthbakes.com/jam-thumbprint-cookies/